topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Tiger Prawn Risotto

Tiger Prawn Risotto

with Asparagus, Leeks and Dukkah

We love good Prawn Risotto with Asparagus & Dukkah and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:
Sulphites
Crustaceans
Milk
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

175

Arborio Rice

1

Leek

15

Cider Vinegar

(Contains Sulphites)

1

Echalion Shallot

150

King Prawns

(Contains Crustaceans)

200

Asparagus

2

Garlic Clove

1

Flat Leaf Parsley

½

Lemon

30

Unsalted Butter

2

Dukkah Mix

2

Vegetable Stock Powder

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

750

Water

sideBannerName

Nutritional information

Energy (kcal)721 kcal
Energy (kJ)3017 kJ
Fat27 g
of which saturates13 g
Carbohydrate82 g
of which sugars8 g
Protein34 g
Salt2.96 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Prep the Veggies
1

Halve, peel and chop the shallot into ½cm pieces.Trim the root and the dark green leafy part from the leek. Halve lengthways and thinly slice widthways.Peel and grate the garlic (or use a press). Chop the bottom 2cm off the asparagus and discard. Cut the spears in half widthways (see pic). Roughly chop the parsley (stalks and all). Halve the lemon.

Start the Risotto
2

Boil the water (see ingredients for amount) in a saucepan over high heat. Add the vegetable stock powder, stir to dissolve and reduce the heat to low. Heat a glug of oil in a wide bottomed saucepan on medium heat. Add the shallot and leek. Season with salt and pepper and cook until soft, 5-6 mins. Add the garlic, stir together and cook for 1 minute.

Cook the Risotto
3

Pour in the arborio rice and stir together. Cook for 1 minute so the rice is coated in the garlicky oil. Add the vinegar and allow it to evaporate. Stir in a ladle of stock and when the stock has been absorbed by the rice, add another ladle of stock. Keep the pan on medium heat and continue stirring and adding stock. Tip: Let the rice absorb the stock before adding another ladle. This should take 20-25 mins.

Asparagus Time!
4

Halfway through the risotto cooking time, heat a splash of oil in a large frying pan over medium-high heat. Stir-fry the asparagus until it has a little colour, 2 mins, then add a splash of water to the pan, cover with a lid or some kitchen foil and leave to steam until tender, 3-5 mins. Season with salt and pepper and transfer to a plate. Keep warm covered with foil.

Cook the Prawns
5

Leave the pan on the heat (and add a little oil if the pan is dry). Add the prawns and stir-fry until cooked, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. When cooked, remove from the heat and add a squeeze of lemon juice. Sprinkle on half the parsley with all of the dukkah and stir together.

Finish and Serve
6

When your risotto is cooked, remove from the heat and add the hard Italian cheese, butter and the remaining parsley. Stir well to make the risotto really creamy. Taste and add more salt, pepper and lemon juice to taste. Spoon the risotto into your bowls and top with the dukkah prawns and asparagus pieces. Enjoy!